Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Chicken, pineapple and serrano ham mini skewers
Chicken, pineapple and serrano ham mini skewers

Chicken, pineapple and serrano ham mini skewers

Preparation 15 min
Cooking time 10 min
Servings 4


  • 60 ml (1/4 cup) Dijon mustard
  • 125 ml (1/2 cup) maple syrup
  • 10 ml (2 tsp) Espelette pepper
  • 30 ml (2 tbsp) fresh tarragon, chopped
  • 350 g (2/3 lb) chicken breast, boned, without the skin, and cut into 24 cubes of approximately 15 g (1/2 oz)
  • 1/2 pineapple, peeled and cut into 16 dice
  • 8 slices of serrano ham, cut in half lengthwise


  1. Soak 8 wooden skewers in water for at least 15 minutes.
  2. Preheat the barbecue to 200°C (400°F) or medium heat.
  3. In a bowl, mix together the mustard, maple syrup, pepper and tarragon.
  4. Set aside.
  5. Wrap each piece of pineapple in half a slice of ham.
  6. On each skewer, alternately thread 3 pieces of cubed chicken and 2 pieces of pineapple.
  7. Grill, covered, for 3 to 4 minutes and turn over.
  8. Brush with sauce and cook for another 3 to 4 minutes.
  9. Turn off the heat.
  10. Turn over and brush with sauce again.
  11. Let cook for about 2 minutes.
  12. Brush with sauce one last time.
  13. Serve with basmati rice and zucchini à la provençale.
Availability in stores